A few weeks ago, I wrote about the “restaurant story of the year . . . the explosion of casual restaurants with good—I mean, really good—wine lists right out of the gate.” Our visit to Racines NY prompted that comment, but I also had another spot on my mind: La Compagnie des Vins Surnaturels, which opened at around the same time, not very far away.
Both take advantage of NYC’s sudden love affair with French cuisine, which seemed so terribly out of fashion just a decade ago, as Frank Bruni came off the plane from Italy and administered the last rites. Six months ago, when the Torrisi boys (both of Italian descent) announced they were opening Dirty French, it was like Nixon going to China. France had permission to be cool again.
(I’ve been writing about a French comeback for at least six years, only to realize I’d been premature. I don’t recall any recent French opening that elicited the kind of heavy breathing that accompanies a Torrisi project, like Dirty French. If there’s finally an inflection point, this could be very well be it.)
But I digress. La Compagnie des Vins Surnaturels is a mini-chain of three wine bars—Paris and Seven Dials in London have the other two. Just like Racines, there’s a Michelin star chef in charge of the food: La Chassagnette’s Armand Arnal. You’ll note I didn’t say, “in the kitchen.” This feels like a consulting job. The menu is timid, and has barely changed in four months.